We are having a bumper crop of zucchini this year, I think we have only had one year in the last 30 where we didn’t have a bumper crop. So you would think we wouldn’t plant more than; I don’t know one two maybe even three plants instead of a six pack. Today I will be starting to bake with the monster ones. I try to get out there daily, even working from home I can’t seem to get out there, could have something to do with us being crazy busy and me working till dark.
We have been having to fight the deer for the carrots, beets and broccoli even despite the spraying for them, they are winning and pissing us off. I would be totally OK if they ate a zucchini plant or two but noooo they don’t like those. I do share with others and sometimes quite sneakily; just this last week we met friends for dinner out and I brought each of them a bag of fresh veggies. They got cucumbers, summer squash and yes zucchini and I am nice and give them eating zucchini but they also get a monster one; sharing is caring 😉
baked stuffed zucchini
- 1-4 med-large zucchini
- 1-4 links sweet Italian sausage casing removed, chopped up and browned
- 1 medium onion diced
- 1 cup mozzarella
- 1-2 cups rice cooked, leftovers fine
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 cup Parmesan cheese grated
- 1 cup cheddar cheese sliced
- 1 large jar marinara sauce
- preheat oven to 350' F - bake for about an hour
- Slice the zucchini lengthwise, scoop out the filling onto a chopping board, rough chop the filling and place in a large bowl.
- brown sausage and drain the excess fat off. saute the onions until they are soft. set aside till they cool a bit, 5 minutes is fine. add these to the zucchini in the bowl.
- dice or shred up some mozzarella and add it to the bowl with the onions, sausage and zucchini
- Add the rice and Parmesan cheese and season to taste with salt and pepper
- place the zucchini boats into a large baking dish. Fill each boat with the stuffing you just made.
- cover each boat with marinara sauce and the shredded cheese. cover your dish with tinfoil and bake for 30-40 minutes. You may need to remove some of the excess liquid. Remove the foil and bake for another 20 minutes or until browned.